Collard Greens & Chickpeas with Seared Strip Steak

Collard Greens, Seared Steak, and Chickpeas and Scott Marshall, Community Smiles Dental Interview

Live from Studio D, host Charlie sits down with Scott Marshall, CEO of Community Smiles Dental, to cook a simple meal—steak with collard greens and chickpeas—and discuss Scott’s journey from radio marketing to nonprofit leadership.

The episode highlights Community Smiles Dental’s work bridging gaps in pediatric dental care for children on Medicaid in Southeast Wisconsin, the challenges families face finding dental providers, and how fundraising helps provide essential services.

#cookingshow #StripSteakAndGreens #SteakAndChickpeas #SteakDinnerNight #HealthyMeatAndPotatoes #GourmetComfortFood

You can also listen to the audio version of this episode here:

Collard Greens

Collard greens are a type of leafy green vegetable with large, smooth, dark-green leaves and tough stems, belonging to the Brassica oleracea species group (which also includes cabbage, kale, and broccoli).

Cultivated for over 2,000 years, they trace back to ancient Greece and Rome, later becoming a foundational staple in Southern U.S. cuisine through deep historical roots.

Canned seasoned collard greens (such as brands like Glory Foods) are already pre-cooked and seasoned, saving you the hours of washing, chopping, and long simmering required for fresh greens. However, “doctoring them up” is the secret to making them taste slow-simmered and homemade.

Key Steps to Cook and Elevate Canned Collard Greens

• Rinse or Manage Liquid: Canned greens can be high in sodium and carry a distinct canned metallic taste. Some cooks recommend draining and rinsing them, while others keep a portion of the juice or add fresh broth depending on how salty the can is.
• Build a Sauté Base: In a skillet or Dutch oven, render fat by frying chopped bacon or smoked turkey. Sauté diced onions, bell peppers, and minced garlic in that rendered fat or a pat of butter.
• Add Meats & Broth: Stir in smoked turkey necks, ham hocks, or extra crispy bacon bits along with a splash of low-sodium chicken stock or chicken bouillon to build a rich “pot liquor”.
• Season & Balance: Because the canned greens are pre-seasoned, taste them first. Common additions include:
  • Acidity: A capful of apple cider vinegar, white vinegar, or a squeeze of lemon juice to cut through the earthiness.
  • Heat & Spice: Black pepper, red pepper flakes, cayenne, or a dash of hot sauce.
  • A Pinch of Sugar: A tiny pinch (around half a teaspoon) to balance out the salt and bitterness.
• Simmer Quickly: Because they are already tender, you only need to heat them through and let the flavors meld for 10 to 20 minutes.

Chickpeas – Great complement to Collard Greens

Chickpeas (also known as garbanzo or ceci beans) are nutrient-dense legume seeds (Cicer arietinum) cultivated for thousands of years. They were first domesticated about 10,000 years ago in the region of modern-day Turkey and Syria.

Cooking with canned chickpeas is one of the ultimate kitchen shortcuts because they are already fully cooked, shelf-stable, and ready to absorb big flavor in minutes. They provide an easy protein and fiber boost to almost any meal.

Chickpeas and Collards with Seared NY Strip Steak

Ingredients

• Ribeye or strip steak. 6-8 oz per person.
• Salt & Pepper
• 1 can of Glory collard greens (seasoned)
• 2 cans of chickpeas, drained and rinsed
• 2 Garlic cloves, minced
• 1 onion, diced
• 1 cup Veggie broth
• 3 tbsp Olive Oil
• Fresh Rosemary for the steak
• Butter for the steak

Instructions

1. Prep the Steak: Season both sides with salt & pepper. Let it rest for 10 minutes.
2. Sear the Steak: Heat 1 tbsp of olive oil in a cast-iron pan over medium-high heat. Cook the steak for 3–5 min per side.
3. Sauté Aromatics: In the same skillet, reduce the heat to medium and add the remaining olive oil. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cumin, and cook for 1 minute, until fragrant.
4. Cook the Greens and Chickpeas: Add the collard greens and chickpeas to the skillet. Pour in the broth, season with salt and pepper, and cover. Simmer for 8–10 min until the greens are tender and most of the liquid has evaporated.
5. Slice and Serve: Slice the steak against the grain. Spoon the chickpea and collard greens onto plates and top with the steak.

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If you like this recipe, Collard Greens & Chickpeas with Seared Strip Steak, you will also enjoy trying our other recipes. This is our recipe for Döner Kebab, Germany’s No.1 street food.

Cooking Secrets for Men in the News

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Our series, Cooking with Milwaukee Community Leaders, is featured in the “Milwaukee Magazine” May 2023 edition, “Civic Gastronomy”. Click here to read the full article.

A few days later, they were discussing me on the radio. It is a local Foodie show,  “This Bites” on Radio Milwaukee 88.9, featuring dining critic Ann Christenson from Milwaukee Magazine and Radio Milwaukee’s resident foodie, Tarik Moody. My series, Cooking with Milwaukee Community Leaders, is in the show’s first few minutes.

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Cooking Secrets for Men is now on the list of Milwaukee’s Top 50 Foodie Influencers on Instagram.

More Articles

Here is a recent interview I did with North Shore Family Adventures here in Milwaukee

We were featured in a Redfin article! Check it out here: Designing the Perfect Kitchen for Home Cooks.

Shepherd Express (Milwaukee) article on our Cooking with Milwaukee Community Leaders show – you can read that article here: Massaman Curry

Good Counsel HS (My Alma Mater) Magazine article about Cooking Secrets for Men – you can read that article here.

Meet Charlie DeSando – featured in the “Voyage Tampa” article, available to read here.

CanvasRebel Magazine Interview, available here.

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